Lemon Tea Cookies Recipe

These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. Mom always made them at Christmas, and now my sister and I do the same.
-Phyllis Dietz
Westland, Michigan

Nutritional Facts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well.

Shape into two 14-in. rolls; reshape each roll into a 14-in. x 1-1/8-in. x 1-1/8-in. block. Wrap each in plastic wrap. Refrigerate overnight.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough.

Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

In a small bowl, cream the butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling.Yield: about 4-1/2 dozen.

Originally published as Lemon Tea Cookies in Taste of Home
December/January 2004, p29

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"My favourite. They will literally melt in your mouth. I put the dough in saran wrap, shape a log, and then put in fridge for a couple hours before slicing. To save time, I just ice the cookies instead of making sandwiches. Note: I found these taste better and last longer if kept in the fridge."

"I loved these bite size cookies! They were a little time consuming but were so worth the work. The yummy filling is the perfect compliment to the shortbread cookie . I did double the recipe and I'm so glad i did :)"